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Foraging • Seasonal Cooking • Social Entrepeneur

@chefdannyjack

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Running a Brixton venue @studiozbrixton
Published recipes @the_vanlifecookbook
Cooking @heynetillettsteel

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Introducing the incredible Chef Danny Jack!

A chef of almost 20 years, Danny brings his wealth of expertise of the kitchen, food and events to our Chequered Cabaret production. It’s been great to work with him in this capacity and we can’t wait for Fri 25th September!✨🎩🍷🍴🥘🪩🤌🏽

@chefdannyjack
@studiozbrixton
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#cabaretshow #dinnerandashow #brixtonevents #studioz #professionalchef taken in Studio Z Brixton by @chefdannyjack

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a month ago

CHEQUERED CABARET - CHEF ANNOUNCEMENT:

Chef Danny Jack, a chef of almost 20 years and Studio Z founder, combines classic technique with vibrant non-European flavors in his cooking, championing seasonality and provenance at his Brixton location.

Beyond the kitchen, his versatile event space hosts supper clubs, theatre, and community celebrations 🎉🍽️

We’re very excited for Danny’s delicious menu that is going to be served on the night of Chequered Cabaret!

@chefdannyjack
@studiozbrixton
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#brixton #londonchef #londonevents #brixtonfood #cabaretlondon taken in Studio Z Brixton by @chefdannyjack

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a month ago

Service station chopped chicken salad. 🥗🥗🥗 taken in Hopwood Services M42 J2 by @chefdannyjack

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2 months ago

Typical day in the life cooking for engineering firm @heynetillettsteel in East London with @helena_scallop and Abena!

Yes it looks like a massive tray of jumbo baked beans but oh no, it’s another fire dish from @ixta.belfrage

Miso roasted butternut squash gnocci with tomato salsa and za’atar oil - grilled baby gem lettuce with greens and lime + chilli dressing 🌶️ taken in Hoxton, East London by @chefdannyjack

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3 months ago

4 Ingredient sweet treat; Chocolate/ date/ walnut/ tahini! 🍫🌴

So easy and what stops my sweet craving gauging on kinder buenos.

Layer it up and chill in the fridge until set. The tahini will stay a little runny but you could add a small amount of melted butter to it and it will set up even better. by @chefdannyjack

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3 months ago

Anyone has any tips let me know! 👇🏻👇🏻

Especially dealing with those pesky green caterpillars munching all the leaves.

This is 3 years on.. learning by mistakes, trial and error and keeping a planting diary.

Forgot to mention our @joystoveuk BBQ we use for quick and simple grilling 🔥 taken in London Borough of Lewisham by @chefdannyjack

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3 months ago

Garden Build pt 3.

Built the deck ✅
Painted the fence both sides grey ✅
Got the plants and compost delivered ✅

‼️Warning. Would not use this plastic decking substrate system again. 3 years on looking to rip the decking up and put pavers in. Decking just doesn’t last unless you spend the time pressure washing and oiling.

💡Top tip for the soil and plants, if you have any gardening friends that have an account with a supplier buy from them for better quality and prices. We used @provendernurseries by @chefdannyjack

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3 months ago

Behind the scenes cooking for a Wedding @studiozbrixton for J & A 💫

On the menu 🍽️🍷🐑🌿💒

Canapés

* Carpaccio of beef with soy, chilli & ginger
* Mini sausage rolls
* Broad bean arancini (V)
* Gordal olives, guindilla peppers & courgette (Vg)

Starters

* Sourdough with pumpkin miso butter (V)
* Buffalo burrata with summer vegetables (V)
* Chilled summer gazpacho (Vg)

Main Courses

* Lamb rump with tomato & caper dressing
* Oyster mushroom skewers with braised Puy lentils & crispy onions (Vg)
* Butternut squash ravioli with walnut brown butter (V)

Sides

* Dauphinoise potatoes (V)
* Little Gem, pea, broad bean & herb salad (Vg)

Dessert

* Rhubarb & almond tart with vanilla custard or vanilla ice cream (V)

Kitchen team; @emma_thedj, @marcin.nowak.photo, @ki_br_om
Front of house team: @lynd_dah
Venue: @studiozbrixton
Florist: @stemswilder by @chefdannyjack

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3 months ago

East End Homes Garden Parties - running since 2018 and getting better each year.

A big thanks to @eastendhomesuk for hosting, all the residents that keep coming, the volunteers from @morgan.stanley that make it possible and Clare @braizenkitchen for sous chef support this year! by @chefdannyjack

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3 months ago

That’s a wrap for our Summer Garden party series with @eastendhomesuk - running since 2018!

Big thanks to sous chef support from Clare @braizenkitchen !

All the elderly Tower Hamlets residents that came out to enjoy the parties and of course the volunteers from @morgan.stanley - it wouldn’t be possible without you. 🥳💫🍽️🔥👨🏼‍🍳🌞 taken in Tower Hamlets by @chefdannyjack

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3 months ago

A few from Saturdays birthday dinner for Sarah 🥳

Taken by chef and photographer @marcin.nowak.photo

On the menu was 🍽️

🌿 Spinach & ricotta gnocchi with sage brown butter and parmesan breadcrumbs (V)

🐑 Braised lamb shoulder with red wine & parsley 🍄‍🟫 Stuffed field mushrooms with broccoli & red wine gravy (Vg)
🥔 Dauphinoise potato pie with aged Gouda (V) 🫛 Asparagus, peas & broad beans with preserved lemon and mustard dressing (Vg)

🥭 Iced mango parfait taken in Studio Z Brixton by @chefdannyjack

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5 months ago

Recipe: Inside-out omelette from @the_vanlifecookbook with ricotta cheese, tomatoes and herbs

Instead of folding through the vegetables, herbs and cheese for a more traditional style omelette, this places all your ingredients on top of the egg, centre stage. The soft, mild cheese is a perfect vehicle for the aromatic herbs, and makes for a pretty, colourful lunch. A great one for summer; slice up in wedges and serve with fried potatoes or a simple green salad.

Serves 4

Ingredients

6-8 eggs
3 tbsp or 50ml milk (plant or dairy)
1 tomato, chopped
3 spring onions, finely sliced
1 bunch, about 100g of green beans, peas, broad beans, asparagus or ½ head of broccoli, chopped into small pieces
100g ricotta, mascarpone or thick yoghurt
A handful of chopped fresh herbs eg. parsley, mint, coriander, dill, chervil, chives
1 tbsp butter or olive oil
Sea salt and fresh black pepper

Method
Put a pot of water on to boil with a pinch of salt. Blanch the green vegetables by cooking for one minute. Drain and set aside to cool.
Whisk together the eggs and milk in a bowl and season with a pinch of salt.
Melt the butter or olive oil in a frying pan on high heat. Pour in the egg mix and make the omelette by loosely stirring the eggs a few times in the pan, keeping the temperature high. Reduce the heat to medium/ low and spread the egg around the whole pan to gently cook through underneath.
Once a little browned on the bottom and still slightly runny on top, turn off the heat and either slide on to a plate or serve in the pan.
You can remove it from the pan by carefully shuffling the omelette to the edge and slipping a dinner plate underneath. Alternatively, you can use two plates. Use the first one to cover the whole omelette and carefully flip the pan 180*. Lift away the pan, placing the second plate over the upturned omelette. Flip again to present the omelette right way up.
Now lightly spread the cheese or yoghurt over the omelette and evenly scatter the tomato, spring onion and vegetables across the dish.

Serve on its own or with a simple green salad or fried potatoes.

Photo by @hollyfarrierphotography
Stylist @iambecks_
Publisher @pavilionbooks by @chefdannyjack

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6 months ago